Description

Near the slopes of Mount Etna are acres of blood orange trees, part of an ancient farming tradition in Sicily, and where a combination of soil types and microclimates lead to some of the best blood oranges on earth. The fruit itself has a prized balance of sweetness and acidity, and the peels are known for having red speckles or a slight blush when ripe.

For Amara, the orange peels are carefully removed and blended with special bitter herbs and sugar in a recipe that is fiercely guarded by founders Edoardo and Giuseppe.

The resulting liqueur is a taste revelation of sweet citrus and mildly bitter herbs. It is the perfect digestive to have over ice, no garnish necessary.